X-Message-Number: 3908
Date: Sun, 26 Feb 95 10:39:11
From: John de Rivaz <>
Subject: Re: CryoNet #3826 - #3834

Thanks, but I don't quite agree ...

In article: <>  
writes:
> 
> > ... an RF oven would be better than a microwave oven because it
> > would really heat the food overall, and not just on a layer near
> > the surface.
> 
> Microwave ovens already do, unless you're cooking a whole steer at once.

I have found when microwaving pre-cooked meals in a circular dish about 6" 
ida and 2" deep that the centre is left cold, even if the disk is places at 
the edge of the turntable.

My Sharp microwave over even came with a recipe for Baked Alaska, a pudding 
where the outisde is baked and the centre is ice cream.

> 
> > However they never appeared. The reason may be that the technical
> > difficulties over obeying regulations on radio frequency interference
> > were insuperable.
> 
> More likely because there's no advantage to them.  RF interference is
> not a problem, since the oven is a Faraday cage.  Microwave ovens also
> use RF, in one of the amateur radio and radio astronomy bands.  There
> is negligible interference.  (There is a zone around the Arecibo radio
> telescope where microwave ovens and ham radios aren't allowed.)

I do uderstand that microwaves are RF. I should have said HF.


> 
> Microwave ovens are deliberately tuned for an absorption frequency
> of liquid water.  This is so as to get good coupling of the energy
> into the (normally wet) food being cooked.  It's only a problem if
> you want to heat something that's far below freezing, and you want
> very even heating.
> 

An also the water absopbtion would mean that interference is attenuated by 
atmospheric water.

> 
> 

Thanks for taking the trouble to respond.


-- 
Sincerely,     ****************************************       
               * Publisher of        Longevity Report *
John de Rivaz  *                     Fractal Report   *
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